Gooseberry Catsup
From Household hints, 1881
Presented as published in 1881. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
Nutrition per serving
14478Calories
40 gProtein
3626 gCarbs
36 gFat
Full nutrition (33 nutrients)
Calories14478 kcal
Protein40 g
Carbohydrates3626 g
Fiber195 g
Sugars3169 g
Total Fat36 g
Saturated Fat1.7 g
Monounsaturated Fat2.3 g
Polyunsaturated Fat14 g
Cholesterol0 mg
Sodium106 mg
Potassium9073 mg
Calcium1252 mg
Iron16 mg
Magnesium477 mg
Phosphorus1282 mg
Zinc5.9 mg
Copper3.5 mg
Manganese7.4 mg
Vitamin D0 mcg
Vitamin C1256 mg
Vitamin A680 mcg
Vitamin E17 mg
Vitamin K0 mcg
Vitamin B63.6 mg
Vitamin B120 mcg
Thiamin (B1)1.8 mg
Riboflavin (B2)1.4 mg
Niacin (B3)14 mg
Folate272 mcg
Choline0 mg
Caffeine0 mg
Water5347 g
As published
This recipe was extracted from Household hints (1881) by Emma Whitcomb Babcock, page 33. The excerpt below is the record exactly as published.
Gooseberry Catsup, — Ten pounds of gooseberries, seven pounds of sugar, three pints of vinegar
Cook this with the app: pantry check, scaling, and the assistant.